logo cooking classes
logo cooking classes
  • Blog

Orecchiette with Broccoli Rabe: A Classic Puglia Recipe

READ MORE
Orecchiette with broccoli rabe tossed with garlic and olive oil
  • Blog

How to Make Homemade Strozzapreti

READ MORE
Homemade strozzapreti hand rolled pasta
  • Blog

How to Make Homemade Cavatelli from Scratch

READ MORE
Homemade cavatelli pasta shaped by hand
  • Blog

Neapolitan Ragù: A Classic Slow-Cooked Recipe

READ MORE
Neapolitan ragu slow cooked with beef, pork and tomato passata
  • Blog

How to Make Homemade Orecchiette by Hand

READ MORE
Homemade orecchiette pasta shaped by hand
  • Blog

Best Wine for Carbonara, Ragù and Pesto

READ MORE
Wine paired with a plate of carbonara
  • Blog

What Wine to Pair with Pasta: A Guide by First Course

READ MORE
Glass of red wine paired with a plate of pasta
  • Blog

Florence for Foodies: What to Do in 1, 2 or 3 Days

READ MORE
Florentine food spread for a foodie trip to Florence
  • Blog

Cooking Class vs Restaurant Dinner: What to Choose in Florence

READ MORE
Fresh pasta made by hand at a cooking class in Florence
  • Blog

The Best Day Trips from Florence You Shouldn’t Miss

READ MORE
Rolling Chianti hills and vineyards on a day trip from Florence
  • Blog

Penne all’Arrabbiata: A Classic Spicy Roman Pasta

READ MORE
Penne all'arrabbiata spicy tomato pasta with parsley
  • Blog

Classic Spaghetti with Tomato Sauce: The Real Recipe

READ MORE
Classic spaghetti with tomato sauce and fresh basil

Cook it al dente: Pasta should be cooked until it’s tender but still has a bit of bite.

Instagram Youtube Facebook Linkedin

Cook it al dente: Pasta should be cooked until it’s tender but still has a bit of bite.